So, we get back from our amazing Miami vacation, and it’s dinnertime. We’ve eaten every meal out for the last several days, so we don’t want to go to a restaurant. I search through the fridge & pantry, and then I remember a Cooking Light recipe I was reading on the plane… Tomato Ricotta Tart. I check the fridge – we have ricotta (and it appears to be ok!). I look out the window – and we have several ripe tomatoes – yay! So, I got to work and whipped up this tart, and it was tasty! John gave it his thumbs-up, and said we could have this anytime!
Here’s what we did:
Tomato Ricotta Tart
Adapted from Cooking Light, Aug 2013
5.6 ounces flour (about 1 1/4 cups) (I used ultragrain flour)
2 tablespoons walnuts, coarsely chopped
1/4 teaspoon kosher salt
1/4 teaspoon baking powder
1/4 teaspoon freshly ground black pepper
1/4 cup extra-virgin olive oil
3 tablespoons ice water
3/4 cup fat free ricotta cheese
1 large egg, lightly beaten
2 garlic cloves, minced
1/2 teaspoon kosher salt
1/2 cup chopped fresh basil, divided
1.5 ounces aged Gruyère cheese, shredded and divided (about 6 tablespoons) (I subbed part cheddar, part Asiago – since that’s what I had on hand)
1 pound fresh tomatoes (heirloom if you have any), seeded and cut into 1/4-inch-thick slices
1. Preheat oven to 450°.
2. To prepare crust, weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 4 ingredients (through pepper) in a food processor; pulse 3 times or until combined. Combine oil and 3 tablespoons ice water in a small bowl. With processor on, slowly add oil mixture through food chute, and process until dough is crumbly.
3. Sprinkle dough into a 9-inch glass or ceramic pie plate coated with cooking spray. Press dough into an even layer in bottom and up sides of dish. Bake at 450° for 10 minutes. Remove from oven.
4. Combine ricotta, egg, garlic, and 1/2 teaspoon salt, stirring with a whisk. Add 1/4 cup basil and 1/4 cup shredded cheese, stirring to combine. Spread ricotta mixture evenly over crust.
Arrange tomato slices in a circular pattern over ricotta mixture, slightly overlapping. Sprinkle tomatoes with remaining 2 tablespoons Gruyère cheese. Bake at 450° for 25 minutes or until filling is set. Let stand 10 minutes. Sprinkle with remaining 1/4 cup basil.
Total Fat: 14.5 g
Cholesterol: 39.5 mg
Sodium: 240.7 mg
Total Carbs: 24.9 g
Dietary Fiber: 3.3 g
Protein: 10.7 g